Tag-Archive for » Whole «
This is a wonderful way to cook a whole chook, it turns out so moist and tender and literally falls off the bone when it comes time to carve. I used less sugar in the sauce and also upped it to 2 chopped chilies instead of 1 and it was really good. I served ours over bok choy with red pepper and bean sprouts for an all round yummy meal. If you would like to view more photos of this recipe or read more reviews please click here.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Garlic clove (crushed)
10g Fresh ginger (2cm piece grated)
1 Tablespoon dark soy sauce
1 Tablespoon dry sherry
2 Teaspoons szechuan peppercorns (crushed)
2 Teaspoons peanut oil
1 5/8kg Whole chickens
Shantung Sauce
1/3 Cup caster sugar (75 grams)
1/2 Cup water
2 Tablespoons white wine vinegar
1 Fresh red Thai chile (chopped finely)
Method
1. Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.
2. Next day – preheat oven to 220C/200C fan forced (430F/390F fan forced).
3. Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.
4. Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replenish if looking at drying out).
5. While the chicken is cooking make the shantung sauce – Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.
6. Remove from the heat and stir in vinegar and chilli.
7. Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).
All photos taken by me unless otherwise stated.
I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don’t really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)
Method
1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.
2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.
3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.
4. Remove the bread from the water & squeeze out all the water.
5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
6. Preheat grill & season trout w/salt & cayenne.
7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.
8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.
All photos taken by me unless otherwise stated.
